Enjoy this delicious Nigerian spinach soup served over fluffy white rice! This simple yet flavourful meal combines tender vegetables, assorted proteins, and aromatic spices for a satisfying dish that’s perfect for weeknight dinners, parties/owanbes or weekend comfort food.

Ingredients

For Efo Riro:

• 1kg fresh spinach (or kale), washed and chopped
• 300g mixed meat (beef, shaki, ponmo)
• 100g dried fish and stockfish
• 2 fresh tomatoes, blended
• 2 medium onions, chopped
• 3 scotch bonnet peppers, blended
• 2 tablespoons ground crayfish
• 1 teaspoon locust beans (iru)
• 3 tablespoons palm oil
• 2 stock cubes
• Salt to taste

For White Rice:

• 2 cups long-grain rice
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon oil

Method

Step 1: Cook the Rice (20 minutes)

1. Rinse rice until water runs clear
2. Boil water with salt and oil in medium pot
3. Add rice, reduce heat to low, cover and simmer 18-20 minutes
4. Let rest off heat for 5 minutes before fluffing

Step 2: Prepare Proteins (30 minutes)

1. Season and cook mixed meat with 1 onion and stock cube until tender
2. Add fish in final 10 minutes of cooking
3. Reserve stock for later use

Step 3: Make Efo Riro (20 minutes)

1. Heat palm oil in large pot until clear
2. Add blended tomatoes and peppers, cook 10 minutes
3. Add cooked proteins, crayfish, locust beans, and stock
4. Simmer 5 minutes, then add chopped spinach and kale
5. Cook 3-5 minutes until vegeatbles wilt, season with salt

Step 4: Serve

Serve hot efo riro over fluffy white rice

Pro Tips

• Don’t overcook vegetables, it should be bright green
• Use palm oil for authentic Nigerian flavour
• Save some cooking liquid to adjust consistency

Perfect Pairing

The neutral white rice perfectly balances the rich, spicy flavours of efo riro, making every bite satisfying and complete.

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 4-6 people | Difficulty: Easy